White Mountain Pudding
A light, creamy dessert featuring lemon and vanilla flavors, layered with fluffy egg whites and smooth custard, perfect for elegant gatherings or refreshing treats.
Ingredients
Instructions
- Mix gelatin with cold water and let stand until stiff.
- Add boiling water to the gelatin mixture and stir until dissolved.
- Let the gelatin mixture stand until stiff.
- Beat egg whites, sugar, and lemon juice until stiff peaks form.
- Fold the beaten egg whites into the gelatin mixture and chill until set.
- In a saucepan, boil milk, sugar, and vanilla.
- Add egg yolks to the boiling mixture and cook until thickened, stirring constantly.
- Remove from heat and let the custard cool.
- Serve by putting the gelatin mixture into sherbet glasses and pouring the custard over it.
Tips & Substitutions
To achieve the best texture, ensure your gelatin is fully dissolved before folding in the egg whites. If you're out of gelatin, you can substitute with agar-agar, but follow package instructions for the correct ratio. For a twist, add a splash of orange juice in place of some lemon juice for a different flavor profile. This dessert can be made ahead for gatherings, allowing the flavors to meld beautifully.
Serving Suggestions
Serve the White Mountain Pudding in elegant sherbet glasses for a beautiful presentation. It pairs wonderfully with fresh berries or a drizzle of chocolate sauce for added flavor. For a complete dessert experience, consider serving alongside Soft Peanut Brittle for a delightful crunch that contrasts the creamy pudding.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat the custard, gently warm it on the stove over low heat, stirring constantly until just heated through. Avoid boiling to maintain its smooth texture. The gelatin mixture should not be reheated; serve it cold directly from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of White Mountain Pudding contains roughly 467 calories, with 16g protein, 85g carbohydrates, and 7g fat. It is an excellent source of protein (32% of the Daily Value), iron (22% of the Daily Value), and calcium (21% of the Daily Value), and a good source of vitamin A and vitamin C. Note that it is relatively high in sodium, at 522mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk in this recipe?
Yes, you can use almond milk or oat milk as a dairy-free alternative. Adjust the cooking time slightly, as these milks may thicken differently. However, the flavor will change slightly, so choose a milk that complements the lemon and sweetness of the pudding.
How can I make this recipe ahead of time?
This pudding can be prepared a day in advance. Just follow the recipe until chilling and let it set overnight in the refrigerator. The custard can also be made ahead and stored separately. Just combine them before serving for the best texture.
Is it necessary to use fresh lemon juice?
While you can use bottled lemon juice, fresh lemon juice provides a brighter, more vibrant flavor that enhances the pudding. If using bottled, ensure it's 100% lemon juice for the best results. The freshness will really elevate your dessert!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).